I found an Asian Pot Pie recipe on the internet and didn't have all the ingredients, so I improvised and the result was amazing.


  • 300g Chicken thighs

  • ½ teaspoon Chinese black vinegar

  • Water chestnuts

  • Shitake mushroom (dried ok but soak hot water and use the water in the broth as well

  • 1 large Carrot

  • Peanut oil

  • 2 tablespoons Cornflour

  • ½ teaspoon Chinese 5 spice

  • Salt and pepper to taste

  • 3 Garlic cloves, chopped

  • 2 tablespoons spring onion

  • Veges in the fridge

  • 1 teaspoon Chopped ginger

  • 1 cup Chicken broth (four ice cubes of stock)

  • Rosemary sprigs

  • Dash of Chinese cooking wine


  • 1.

    Cut chicken into cubes. Cube veges. In a large pan heat up the peanut oil and add chicken, vinegar, then when it looks ok add in the cornflower. Chuck in the five spice powder, salt and pepper. Add garlic, onion and ginger. Stirfry for 5 to 6 minutes. Add chicken stock and vegetables. Cook for 8 to 10 minutes.

  • 2.

    Puff pastry on the top of the little pots in the cupboard. Fill up the pot ‘cause otherwise the pastry sinks.

  • 3.

    Oh and make sure you egg the pastry!! Cooking time, heaven only knows, just watch it and don’t ask your partner to check it while you have a shower if he’s watching tv…..

  • 4.

    Super yummmeeeee! ☺

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